Lesson from Sugi: When Sugi was on a homemade allergy-free diet the only things he could eat were buckwheat noodles and squash purée! this was a treat that I made up that Sugi could eat. I still make them and both Tom and Sugi love them!
Sugi says, “I love these treats because they’re crunchy…!”
Buckwheat flour treats
2 cups organic whole buckwheat flour
4- 6 cups water
Put the flour in a bowl. Add water and mix with a whisk. Keep adding enough water until this batter has the consistency of thin pancake mix. Let sit for 15-20 minutes. Heat up a cast iron frying pan using medium heat. Pour the batter into the pan until about a 6-7 inch pancake is formed. Let cook until the top of the pancake has no liquid. Flip and cook the second side for only 1-2 minutes. Remove from pan and let cool. Make sure you’re not burning them! Keep making these pancakes. The batter will make about 8-10 pancakes.
After all the pancakes are cooled off, cut them into 1/2 inch squares. Arrange on your dehydrator racks and dehydrate for 6-8 hours or until completely crispy.
These will keep for many weeks. Yum!!